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Judy John

Cauliflower Mac and Cheese

Creamy cauliflower mac and cheese blends tender cauliflower into a smooth cheese sauce, then coats pasta with rich, comforting flavor and a golden cheesy finish.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish, Side Dish, Snack
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 ounces (340 g) elbow macaroni
  • Water and salt — for boiling pasta
Cauliflower Sauce
  • 4 cups (600 g) cauliflower florets
  • 1 cup (240 ml) whole milk
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (16 g) all-purpose flour
  • 1 teaspoon (3 g) garlic powder
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
Cheese
  • 1 1/2 cups (150 g) shredded sharp cheddar cheese
  • 1/2 cup (50 g) shredded Monterey Jack cheese
  • 1/4 cup (25 g) grated Parmesan cheese
Optional Topping
  • 1/3 cup (35 g) shredded cheddar cheese — for baking
  • 2 tablespoons (15 g) breadcrumbs — optional for crunch
  • 1 tablespoon (4 g) chopped parsley — optional

Equipment

  • Large Pot
  • Colander
  • Medium Saucepan
  • Blender
  • Mixing Bowl
  • Whisk
  • Baking Dish
  • Grater
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula
  • Oven

Method
 

  1. Preheat the oven to 190°C (375°F) if you plan to bake the mac and cheese. Lightly grease a baking dish.
  2. Bring a large pot of salted water to a boil. Cook the macaroni until just tender according to the package directions, then drain well.
  3. Steam or boil the cauliflower for 8 to 10 minutes, until very soft. Drain thoroughly so excess water does not thin the sauce.
  4. Blend the cooked cauliflower and milk until completely smooth and creamy. Scrape the blender sides as needed and set the puree aside.
  5. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute until the mixture looks smooth and pale.
  6. Gradually whisk in the cauliflower puree, garlic powder, salt, and pepper. Cook for 3 to 4 minutes until the sauce thickens slightly.
  7. Reduce the heat to low. Add cheddar, Monterey Jack, and Parmesan gradually, stirring until each addition melts into a smooth, glossy sauce.
  8. Add the drained macaroni to the sauce. Fold gently until every piece is evenly coated and the mixture looks creamy rather than dry.
  9. For stovetop serving, spoon the pasta into bowls and garnish with parsley. For a baked finish, transfer it to the prepared baking dish.
  10. Top the baked version with cheddar and breadcrumbs. Bake for 10 to 12 minutes, then broil briefly until the surface turns bubbly and lightly golden.
  11. Rest the baked mac and cheese for 5 minutes before serving. The sauce should remain creamy while the topping provides a light crisp texture.

Notes

For the creamiest sauce, cook the cauliflower until very soft and drain it thoroughly before blending. For a softer stovetop texture, add a splash of warm milk before serving. For a firmer baked texture, use slightly less milk and bake until the top turns golden. Avoid overheating the cheese sauce after adding cheese because high heat can make it grainy. Handle the hot blender contents carefully and vent the lid according to your blender's instructions. Customize with smoked paprika, mustard powder, roasted garlic, broccoli, jalapeño, spinach, or different cheeses. Add breadcrumbs only during final assembly if you want a crisp topping. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk to restore creaminess. For freezing, cool completely and freeze in individual airtight portions for up to 2 months; thaw overnight and reheat gently. The pasta may soften slightly after freezing, so fresh serving gives the best texture.